Ginger Glaze:		                                                       
	      2  tablespoons   grated fresh ginger			                     
       2  tablespoons   minced garlic                                         
	      2  tablespoons   minced scallion, white part only 	                     
	      2  tablespoons   chopped cilantro 			                     
	      1  tablespoon    hot chili paste				                     
	  1/2  cup	     rice wine vinegar				                 
	  1/4  cup	     Mirin (Japanese rice wine) or dry sherry	                 
	      2  tablespoons   hoisin sauce				                     
	  1/2  cup	     chicken stock				                 
	      1  tablespoon    vegetable oil				                     
	      4  7-ounces      salmon steaks				                     
						Salt			                                                       
						Fried basil leaves, for
			garnish 		       
						Basil mashed potatoes	                                                       
						Sesame asparagus	                                                       
Preheat oven to 450 degrees. Make glaze: In a small saucepan combine all
ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool
to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon
with salt. Sear first sides until golden brown. Turn steaks and roast in oven
for 3 minutes. Brush with Ginger Glaze.  Roast for 1 minute more. Serve with
potatoes and asparagus, garnished with basil leaves.